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Tuesday, June 21, 2011

Elote - Mexican Corn on the Cob

From the kitchen of One Perfect Bite...Elote, or Mexican corn on the cob, is a treat that I should make more often for my family. While it will never replace the spare glory of corn that's been freshly picked and steamed, this spicy treat, hawked by vendors in Mexico and the desert Southwest, is a real palate pleaser. While elote is usually grilled, it can be steamed or broiled before it is slathered with a mixture of butter, real mayonnaise and lime juice. The final fillip, applied just before serving, is a liberal sprinkling of cotija cheese and cayenne pepper. Cotija is a semi-hard and crumbly cheese that resembles Parmesan. It is used to add some saltiness and texture to the finished ears of corn. The corn is best served piping hot and all the condiments should be applied to it while the kernels are still warm enough to bathe in the butter and mayonnaise as they melt. I must admit to a bit of theme and variation when I make this. Rather than sprinkle the corn with cayenne pepper, which I find very harsh, I add a half teaspoon of mashed chipotle in adobo to the mayonnaise called for in the recipe. It adds gentle fire to the corn and I find it more pleasing to the tongue than cayenne. I also steam the corn when I make this recipe. I've found that's the best way to get consistently moist corn. I hope you'll give this a try. The classic recipe, sans my changes, appears below.

Directions:1) About 1 hour before cooking, soak unhusked corn in water.2) Preheat oven to 350 degrees F. When hot, drain corn and cook in husks for 25 minutes. Remove from oven and cool for 5 minutes.3) Pull husk layers down, leaving them attached to base of the cob, which can act as a handle.If you like blackened corn, place under broiler for five minutes, I personally find this dries the corn, but this is really a matter of individual preference.4) While corn is warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise on each cob. Sprinkle each ear with 2 tablespoons cheese and some cayenne pepper. Squirt lime juice all over cob. Serve immediately. Yield: 4 servings.

My daughter has been making Elote for several months now after watching them in the Mexican market near our home. The sell it in a cup and call it 'corn in a cup'.

The way they do it in the market is boiling the corn, then spread the Goya mayonnaise (distinctly different taste from Bast Foods)all over the cob. Sprinkle with shredded cotija cheese and a lime/paprika seasoning that she picked up at the market. Then cut it off the cob, put it in the cup or bowl and put a glob of squeezable parkey on top, mix it all up and serve.

SOOOOOOOooooo good. I am not supposed to eat corn at all but I really do enjoy this.

I am more familiar with this as "corn in a cup" which we got at a Mexican place near our home when we were in Denver. They used parmesan. Once again I have to ask if you will consider using a font that is not tilted. I struggle reading it.

Corn's not quite ready here yet . . . will have to try. I like steaming corn, too. I have tried lime butter and know I would like the added kick of some kind of hot pepper. Thanks for the inspiration. BTW, you also inspired me to make your asparagus pesto. Delightful! (Have to admit, Mr. Rosemary turned up his nose at it.)

Corn's not quite ready here yet . . . will have to try. I like steaming corn, too. I have tried lime butter and know I would like the added kick of some kind of hot pepper. Thanks for the inspiration. BTW, you also inspired me to make your asparagus pesto. Delightful! (Have to admit, Mr. Rosemary turned up his nose at it.)

I love making Mexican corn. We do it a lot around our house. It's funny, I grew up in Nebraska where if you put anything on the corn, it was butter..a little salt and pepper. Now as I have gotten older I love try adding new flavors to the corn... it's fun!

Mary, Mary, Mary... you sweet heart! I just got accepted to this month's 24X24 (Foodbuzz). My task is a day at the Farmer's market and lunch afterwards. These are on my menu now (but grilled) for this weekend.

Mary, Corn on the cob is a true summer treat. Both my wife and I just love fresh sweet corned steamed, slathered in butter with a little salt and peppoer. (We had a cat that loved it too!) In any case, this is a great sounding variation on a simple dish that we love. We will definitely give it a try! Take Care, Big Daddy Dave

Yes,I much prefer to steam the corns too rather than roast so that the corn are still plum and juicy:) I usually slatter on butter and sprinkle pepper powder on the hot corn before serving. Must try this version next time:) Looks good!

No matter how many times I've had it, in however many places (Japan does it too), I have NEVER gotten used to mayonnaise on corn on the cob! Your version with the adobo makes me want to give it one more try, though...!

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